Pumpkin Butter

This butter is going to be on the savory side. I developed this recipe to go on the very inside of my pumpkin-spice macarons. If you are looking for a sweeter version - for spreading on a whole-grain gluten-free scone, for example - try adding more maple syrup or swapping out the maple syrup for any natural sweetener of your choice. 

INSTRUCTIONS

1.     Place butter into a saucepan and melt on low/medium low until completely melted but not bubbling or separating.

2.     ½ cup at a time, over low heat, whisk the purée into the butter until fully incorporated.

3.     Gently whisk in the maple syrup, molasses, cinnamon and other spices until the butter is smooth and uniform. Remove from heat and let cool slightly

4.     Pour the pumpkin butter into an 8x8 pan, cover with plastic wrap, pressing the plastic down against the butter and refrigerate until cold.

*You can use canned, make sure it is pumpkin puree, not pumpkin pie puree. To make the purée at home, cut a baking pumpkin in half, scoop out pulp and seeds (save seeds for roasting,) and smother the cavity with unsalted butter. Sprinkle a generous amount of cinnamon, nutmeg, cloves and ginger over the butter and place the pumpkin halves cavity side down on a greased baking pan. Roast in the oven at 400 degrees Fahrenheit for 20-40 minutes or until a fork easily pierces through the skin of the pumpkin.  

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